Aguas Frescas

Celebrate with a refreshing, classic Mexican drink

by Rohit Chandan

Photo by Jenn Hair

Boozy drinks like tequila, mezcal and margaritas are typically associated with Mexico, but the country’s nonalcoholic beverages, such as aguas frescas, can be equally tantalizing.Just don’t scan the menu for them at chains like Taco Cabana. Chef and owner of The Frutería Johnny Hernandez says, usually, only mom and pop places make good, handmade ones. The main reason? They take so much work to make. “A lot of restaurants have gone the way of buying ready-made mixes,” Hernandez says. “We make them fresh every day.” In addition to limiting unnecessary sugar and preservatives, Hernandez says making aguas frescas fresh allows for more creativity. One might have cucumbers and jalapeños while another might have oranges. Translated literally as “fresh water,” the drink can be made by blending together any kind of fresh fruit and water. And while Hernandez wouldn’t divulge the exact ratio of ingredients in The Frutería’s aguas frecas recipes, he did share a few tips for making personalized aguas frescas at home.

Tips

Buy fruits locally, when they are ripe or just overripe to ensure the drink is sweet.

Peel 1-2 fruits. Blend the fruit with water.

Use seasonal fruits. In May, try blackberries or strawberries—or even a vegetable like cucumber with mint.

Choose strawberries, melons, peaches and watermelon in later summer months.